Take 4 spicy red chillies, 4 kashmiri red chillies. Break and remove the seeds. This step is to reduce spice level. You can skip this step completely if you like your paste to be more spicy.

Soak it in warm water for 15 minutes.

To a mixer jar add soaked red chillies with little water along with 2 tablespoon lemon grass, 1 tablespoon galangal, ¼ teaspoon lime zest, ¼ heaped cup shallots, 2 tablespoon garlic, 1 teaspoon rock salt, 4 two inches coriander stem, ½ teaspoon cumin seeds, ½ teaspoon coriander seeds, ¼ teaspoon white pepper corns and 1 teaspoon soy sauce. Avoid adding too much water.
Grind it to a slightly coarse paste. Paste should be thick not runny so add soaked water only if needed. Store in a clean jar.

Thai red curry paste is ready!

To a pot add 1 tablespoon toasted sesame oil add prepared red curry paste.

Saute for few minutes until raw smell leaves.

Add ½ cup coconut milk.

Mix well and cook for few minutes.

Now add vegetables along with salt to taste ½ cup baby corn, ½ cup mushroom, ¼ cup turkey berry, ½ cup carrot, ¼ cup beans

Mix it well and saute for 2 minutes.

Add around 1 ½ cups water and let it boil.

Once it starts to boil cook covered until veggies are done.

Check if the veggies are cooked. It should be cooked but have a bite to it not too soft or mushy.

Add ½ cup zucchini, ¼ cup red bell pepper, ¼ cup green bell pepper, ½ teaspoon palm sugar and 2-3 kaffir lime leaves. Add few basil leaves if you prefer at this stage.

Give a quick mix and cook for 2-3 minutes.

Add 1 cup thick coconut milk.

Give a quick mix and let for a gentle simmer and switch off.

Delicious thai red curry is ready!